Description:

The Catering Sous Chef is responsible for supervising the production of food at all stations, assisting the cooks when needed, as well as supporting the Executive Chef in all aspects of cost control. This position is salary-based. Restaurant DANIEL delights the senses with elegant ambiance, gracious service and delectable menus in the heart of Manhattan’s Upper East Side. This Relais & Châteaux member’s award winning contemporary French cuisine is inspired by the seasons and accompanied by world class wines. DANIEL offers the Bellecour Room for private dining and a warm and welcoming Bar & Lounge where guests enjoy creative cocktails, à la carte dining and sumptuous late night desserts. The restaurant has been awarded of four stars by the New York Times, as well as three stars by the Michelin Guide.

Requirements:

Essential Duties: Restaurant Operations -Orders and inspects for quality all food and beverage items necessary for the production of the finished menu items -Have the ability to work effectively in a team environment -Maintain food quality and restaurant standards Profitability and Cost Control -Maintain budgeted labor costs. Controls overtime -Maintain budgeted food costs. Controls waste -Oversees food production for all stations -Tracking food costs as requested -Purchasing of maintenance/cleaning supplies. -Ensure that employees keep waste to a minimum Employees -Recognize the importance of employee morale and help to maintain it -Deal with any conflicts regarding back of the house staff -Handles discipline as needed Maintenance -Responsible for managing the maintenance and upkeep of the physical facilities -Maintain health department by conducting weekly sanitation inspection with steward. -Work with back of the house staff to maintain kitchen equipment. -Monitor appearance of kitchen and storerooms and take corrective action.

Additional Info: